• 1 cup (of tea) of chilled soy milk
  • 1 clove of garlic without the core
  • 1 tablespoon white vinegar
  • Salt to taste
  • Vegetable oil to point


  • Step 1: In a blender, put the very cold unsweetened soy milk, the garlic clove without the core, the white vinegar and season with salt to taste

  • Step 2: Blend well at high speed and gradually add the vegetable oil, placing a thin trickle in the center of the blender and blend constantly, without stopping

  • Step 3: As the mixture thickens, reduce the speed of the blender

  • Step 4: When the blades start to slip, it's time to switch off


  • 1: In place of soy milk, you can use oat, peanut, or almond milk

  • 2: Garlic milk without the core serves to make the flavor lighter

  • 3: Mayonnaise takes a lot of oil, so don't be scared

  • 4: It's important that your blender has more than two speeds to work, because you have to beat very fast and slow down until you get the right point

  • 5: To reduce the amount of oil, you can include a boiled and mashed potato. With this, the mayonnaise will reach the point with much less oil

  • 6: To disguise the potato taste, you can add parsley and chives to taste in the recipe